These breakfast burritos are filling, protein-rich, and easy to make ahead. They combine classic Mexican-inspired flavors with simple ingredients you likely already have. Whether you prefer them mild or spicy, meat-filled or vegetarian, they’re a flexible breakfast option the whole family will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large flour tortillas Eggs Milk or cream Salt Black pepper Olive oil or butter Breakfast sausage, chorizo, or bacon Onion, diced Bell pepper, diced Garlic, minced Cooked potatoes or hash browns Shredded cheese Salsa Fresh cilantro
Directions
Heat olive oil or butter in a skillet over medium heat.
Cook the sausage, chorizo, or bacon until fully cooked, then remove and set aside.
In the same skillet, sauté onion and bell pepper until softened. Add garlic and cook briefly.
Stir in the cooked potatoes and warm through.
In a bowl, whisk eggs with milk, salt, and black pepper.
Pour eggs into the skillet and cook gently, stirring, until just set.
Return the cooked meat to the skillet and stir to combine.
Warm the tortillas until pliable.
Spoon the egg mixture onto each tortilla, top with shredded cheese, salsa, and cilantro.
Roll tightly into burritos and serve warm.
Servings and timing
This recipe serves 4 people. Prep time is about 15 minutes. Cook time is 15 to 20 minutes. Total time is approximately 30 to 35 minutes.
Variations
Make them vegetarian by skipping the meat and adding black beans or sautéed mushrooms. For extra heat, add jalapeños or hot sauce. You can also include avocado or guacamole for creaminess. Swap flour tortillas for whole wheat or low-carb options if preferred.
Storage/Reheating
Wrap burritos tightly in foil or plastic wrap and refrigerate for up to 3 days. They can also be frozen for up to 2 months. Reheat in the microwave or oven until heated through. If frozen, thaw overnight in the refrigerator for best results.
FAQs
Can I make breakfast burritos ahead of time?
Yes, they’re great for meal prep and reheat well.
What meat works best?
Chorizo adds bold flavor, but sausage or bacon are also excellent choices.
Can I freeze these burritos?
Yes, wrap them tightly and freeze for easy grab-and-go breakfasts.
How do I keep burritos from getting soggy?
Let the fillings cool slightly before assembling and avoid overfilling.
Can I use corn tortillas?
Flour tortillas work best since they’re more flexible and less likely to tear.
What cheese is best?
Cheddar, Monterey Jack, or a Mexican cheese blend all work well.
Are these burritos spicy?
They can be mild or spicy depending on your choice of meat and salsa.
Can I add beans?
Yes, black beans or refried beans are great additions.
How do I reheat without drying them out?
Wrap in a damp paper towel when microwaving to keep them moist.
What can I serve with breakfast burritos?
Fresh fruit, extra salsa, or a side of breakfast potatoes pair nicely.
Conclusion
Mexican breakfast burritos are a flavorful, filling way to fuel your morning. Easy to customize and perfect for make-ahead meals, they’re a reliable breakfast option that brings bold taste and comfort to your table
Mexican breakfast burritos are hearty, satisfying wraps filled with fluffy scrambled eggs, savory meat, vegetables, potatoes, and melted cheese, all rolled in a warm tortilla. They’re perfect for make-ahead breakfasts or relaxed weekend mornings.
Ingredients
4 large flour tortillas
8 large eggs
1/4 cup milk or cream
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil or butter
8 oz breakfast sausage, chorizo, or bacon
1/2 cup onion, diced
1/2 cup bell pepper, diced
2 cloves garlic, minced
1 cup cooked potatoes or hash browns
1 cup shredded cheese
1/2 cup salsa
2 tbsp fresh cilantro, chopped
Instructions
Heat olive oil or butter in a large skillet over medium heat.
Cook the sausage, chorizo, or bacon until fully cooked, then remove from the skillet and set aside.
In the same skillet, sauté the onion and bell pepper until softened.
Add the garlic and cook for about 30 seconds until fragrant.
Stir in the cooked potatoes or hash browns and heat through.
In a bowl, whisk together the eggs, milk, salt, and black pepper.
Pour the egg mixture into the skillet and cook gently, stirring, until the eggs are just set.
Return the cooked meat to the skillet and stir to combine.
Warm the tortillas until soft and pliable.
Spoon the filling onto each tortilla, top with shredded cheese, salsa, and cilantro, then roll into burritos and serve warm.
Notes
Let the filling cool slightly before assembling to prevent soggy tortillas.Black beans or mushrooms can be added for a vegetarian version.These burritos freeze well for meal prep.Use spicy salsa or jalapeños for extra heat.Whole wheat tortillas work well as a substitute.
